Eggplant Salad with Roasted Tomatoes

Source: Jeanine Donofrio

1-1/2 cups cherry tomatoes, sliced in half
3 - 4 small eggplant, or 2 larger eggplant
olive oil
3/4 cup uncooked farro, quinoa, or grain of choice
1/2 cup cooked chickpeas, drained and rinsed
1 garlic clove, minced
1/2 cup pine nuts, toasted
1 handful arugula
handful torn basil
generous splash of sherry vinegar
sea salt and freshly ground black pepper

Preheat the oven to 350º and line a baking sheet with parchment paper. Place the cherry tomatoes on a baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Roast the tomatoes until they are shriveled up and golden brown around the edges (30 - 35 minutes). Bring a pot of salted water to a boil. Add the farro and reduce the heat to a high simmer. Cover and cook for 30 - 40 minutes or until tender. Drain and set aside in a large bowl.

Chop the eggplant into 1-inch pieces and place on a paper towel with a few pinches of salt. Let sit for about 20 minutes. As water releases from the eggplant flesh, pat it dry. In a large skillet with a splash of olive oil over medium heat add the eggplant and cook until its tender and golden brown on each side, about 10 - 12 minutes. Add the chickpeas and garlic halfway through along with a few pinches of salt and pepper.

Add the pine nuts, arugula and basil to the roasted tomatoes, cooked eggplant, chickpeas and garlic in a large bowl with the farro. Add a generous splash of sherry vinegar and toss. Drizzle with olive oil and season with salt and pepper.